Cupcakes
2 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
2 cups sugar
4 eggs
1 1/2 cups pumpkin puree (homemade preferred, but you can also use canned puree)
2 tablespoons honey
1⁄3 cup hot water

Maple cream cheese frosting
8 tablespoons unsalted butter, at room temperature
8 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, at room temperature
1/2 cup pure maple syrup for the decoration small package of white fondant (available at most craft or baking supply stores)
Brown, red, and yellow food color
Gold and brown edible luster dust (optional, available at most craft or baking supply stores)